When I buy fresh ground peanut butter, it has a very dry, paste-like texture with almost no oil. It can sit on my shelf for a week in warm weather and no oil separates out.
When I buy peanut butter ...

Specifically, I have a recipe that calls for toasted peanuts. What is the difference between roasting a peanut and toasting a peanut? I can find roasted peanuts at the store, but not toasted ones, so ...

I usually break groundnuts by putting them between my teeth. This often results in shattering the groundnut kernel.
The problem with smashed kernels is removing the papery cover as well as the outer ...

I bought fresh ground peanut butter, and it's great and all, and I really like it for peanut sauces, but I really just want a peanut butter and jelly sandwich and this stuff just isn't right for that. ...

I've just checked for some recipes online on how to make flavored (in particular, hot and spicy) peanuts. It seems that in every one of these recipes, there has to be some kind of roasting procedure ...

I was watching a video recipe about peanut butter cookies. The maker mentioned that you shouldn't use all natural peanut butter for making those cookies, because the oils would make your dough split. ...

Every once in a while I encounter a bad peanut - too bitter and sour which overwhelms the peanut flavor. (For example, when topping cookies with individual peanuts.) Since I can't taste and then use ...